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s Honey Diamonds
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Ingredients
3 ounces Unsweetened chocolate Coarsely Chopped |
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Instructions Preheat the oven to 350 degrees. Lightly coat the bottom of a 9-by-13-inch pan with cooking spray. Cover with a piece of parchment paper. Set aside. Melt chocolate in a double boiler or on medium power of a microwave, stirring frequently. Let cool; set aside. Combine eggs, brown sugar and vanilla in a large mixer bowl. Beat on medium speed until mixed, then beat on high for 2 minutes. Add chocolate, honey, cinnamon, cloves, nutmeg, salt, baking soda and baking powder. Beat until thoroughly blended. Add flour; mix on low until completely combined, scraping down bowl as necessary and adding nuts toward the end if using. Pour batter into the prepared pan; bake until a tester comes out slightly sticky when inserted in the center of the pan, 35 to 38 minutes. Do not overbake or cookies will be dry. Let cool in pan until just warm. Loosen the edges with a spatula. Turn out onto a rack; remove the parchment paper. Turn right side up. Trim edges. Cut into 1-inch-wide strips. Cut on the diagonal to form diamonds. Press all sides into granulated or vanilla sugar. Store in an airtight tin up to 5 days. (If making ahead, these freeze well for several months without the sugar coating. Thaw, cut and roll in sugar.) This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com. ![]() |
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St. Louis Post Dispatch
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